Description
This dessert, a modern adaptation of the classic lemon curd tart, features the unique addition of shiso. This Japanese herb, known for its distinct taste reminiscent of mint, basil, and fennel, imparts a refreshing twist to the tangy lemon curd base.
Ingredients
Units
Scale
9-inch Regular Tart Crust:
- 8 tblsp unsalted butter, cut into small cubes
- 2 tblsp granulated sugar
- 1/2 teaspoon fine salt
- 1 cups all-purpose flour, plus more as needed
- 1/2 tsp vanilla extract
- 1 tblsp water
For Shiso Meyer Lemon Curd:
- 2 large eggs
- 3 large egg yolks
- 2.5 tblsp shiso, packed, finely chopped into the smallest possible fragments resembling dusting flakes
- 3tblsp Meyer lemon zest
- 1/3 cup Meyer lemon juice
- 1/4 tsp cornstarch
- 6 tblsp unsalted butter
- 2 Shiso leaves for garnish
Instructions
- Preheat oven to 350 degrees.
Make the crust:
- In a large bowl whisk together the flour, salt, sugar and lemon zest.
- Cut the butter into the dry ingredients.
- Mix water and vanilla extract and add to the dough and mold into ball, wrap in plastic wrap and press down into a disc and refrigerate for at least 30 min.
- After 30 min press the dough into a 9-inch fluted tart pan and freeze for 30 minutes.
- Bake until golden for about 25 min and let cool.
Shiso Meyer Lemon Curd
- In a medium saucepan whisk eggs, yolks, sugar, and corn starch.
- Whisk in Shiso, lemon zest and juice.
- Over medium-low heat, stir until the curd is thick enough to cover the back of a wooden spoon (about 7 min).
- Remove from heat and whisk butter in slowly, few pieces at a time.
- Pour filling into tart shell that is completely cooled.
- Bake for about 25-30 min until curd is puffed up and set, may even be slightly browned on the edges.
- Garnish with Shiso leaves.
- Enjoy!
Notes
Inspired by Chez Panisse Desserts Cookbook
FOR GLUTEN FREE DOUGH USE THE SHORT DOUGH RECIPE AND INSTRUCTIONS FROM BLACKBIRD BAKERY: http://glutenfreecooking.about.com/od/glutenfreepiesandtarts/r/Blackbird-Bakery-Classic-Gluten-Free-Individual-Cherry-Pies.htm